Curd Rice - Thayir Saatham
Long grain or basmati rice 1 cup
Urid dhal split and cleaned 1 tablespoon
Dried chillies 5
Curry leaves 5
Yoghurt 1 cup
Mustard seeds 1 teaspoon
Asafoetida one pinch
Oil 1 tablespoon
Salt to taste
Water 2 cups
Wash, drain and cook the rice in 2 cups of water and set aside to cool.
In a pan heat oil and when hot add mustard seeds, when they are popping, add urid dhal, cut chillies, curry leaves until dhal turns golden brown.
Remove from fire, add the yoghurt and salt and mix well.
Add to this mixture of yoghurt, the cooked rice little at a time and mix together.
This dish needs no accompaniments.